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Ginger-Lemongrass Miso Soup

Serves 6-8

Ginger-Lemongrass Miso Soup


- 8 cups water
- 1 stalk lemongrass, trimmed, peeled, and thinly slices
- 1 teaspoon sesame oil
- 1 cup yellow onion, peeled, halved, and thinly sliced
- 2 tablespoons minced ginger root
- 3/4 cup white miso
- 1 cup enoki mushrooms, for garnish
- 1 cup thinly sliced scallions )green part only), for garnish


1. Bring the water and lemongrass to a boil and simmer for 15 minutes; discard the lemongrass and strain, reserving for water.
2. Heat the oil in a saute pan and cook the onion and ginger until the onion is translucent, about 10 minutes.
3. Transfer to a soup pot and add the reserved water' bring to a boil, reduce the heat, and simmer, uncovered, for 5 minutes.
4. Turn off the heat and stir in the miso.
5. Ladle the soup into bowls, garnish with enoki mushrooms and scallions, and serve immediately.

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